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1
Place sweetbreads in a medium mixing bowl; cover with cold water. Set aside to soak for 1 hour. Drain well; remove and discard white membrane.
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2
Place sweetbreads and water to cover in a small Dutch oven. Bring to a boil. Reduce heat, and simmer 20 minutes. Drain well, and rinse with cold water. Cool completely. Chop sweetbreads, and set aside.
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3
Melt 1 tablespoon butter in a saucepan over low heat; add 1 tablespoon flour, stirring until smooth. Gradually add 1 cup half-and-half; cook over medium heat, stirring constantly, until thickened. Set aside.
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4
In a medium skillet, melt remaining butter; add mushrooms, and saute until tender. Add remaining flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add remaining half-and-half. Cook over medium heat, stirring constantly, until sauce is thickened and bubbly.
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5
Combine reserved cream sauce and mushroom sauce. Add sweetbreads, almonds, sherry, nutmeg, salt, and pepper. Cook over low heat until heated; stir occasionally.
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6
Spoon mixture into pastry shells; sprinkle with cheese. Place pastry shells on a lightly greased baking sheet. Bake at 375u00b0 for 5 minutes or until cheese melts.
